Amount	Ingredient
1/2 Cup	Amaretto
4 Cups	arugula leaves, washed, drained and chilled
1 Pound	asparagus spears
1	bay leaf
1 14-Oz. Can	black beans, drained and rinsed
6 Ounces	black olives, pitted and well drained
10 Pounds	BONE-IN TURKEY BREAST
2 Tablespoons	brown sugar
16	burger buns, split
1/4 Cup	canola oil
1/4 Cup	carrot, grated
1/2 Head	celery, leaves removed and rough chop
3/4 Cup	champagne wine vinegar
3 Tablespoons	chili powder
1/4 Cup	cilantro leaves, loosely packed
1/4 Cup	cornstarch
1 Cup	cream
1 Cup	Dijon mustard
1/2 Teaspoon	dried basil
1/2 Teaspoon	dried oregano
1/2 Teaspoon	dried thyme
As needed	dry bread crumbs
1/4 Cup	dry red wine
1/2 Cup	dry white wine
1 Large	eggplant
1/2 Teaspoon	fennel seeds, crushed
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
1/2 Cup	finely chopped fresh mint
1 Cup	finely chopped onion
12 6-inch	flour tortillas
2/3 Cup	fresh cilantro, chopped
2 Cloves	fresh garlic, rough chop
2 Cups	fresh lime juice
1/3 Cup	fresh lime juice
1/4 Pound	fresh mushrooms, cleaned and quartered
1 Pound	fresh or frozen artichoke hearts, slightly thawed
16 Slices	fresh pineapple
As needed	fresh rosemary
As needed	fresh rosemary for garnish
1/4 Cup	fresh rosemary, crushed
1 Cup	fresh sage, chopped
2 Tablespoons	fresh thyme
Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly ground black pepper
1/2 Cup	freshly squeezed lemon juice
1/4 Teaspoon	garlic powder
2 Heads	garlic, cloves separated, unpeeled
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Teaspoon	garlic, minced
2 Ounces	Gorgonzola, crumbled
1/2 Cup	green pepper, seeded and cubed
1/2 Teaspoon	ground cinnamon
4 Teaspoons	ground cumin
1 Tablespoon	ground ginger
1/8 Teaspoon	ground ginger
Pinch	ground ginger
1/2 Teaspoon	ground ginger
1 Teaspoon	ground ginger
2 Teaspoons	ground red pepper
1 Pound	GROUND TURKEY
5 Pounds	GROUND TURKEY
1 Cup	honey
1 loaf (about 16 inches long)	Italian bread, sliced lengthwise in half
1/2 Cup	jicama root, peeled
20 Each	kaiser roll, split horizontally
2 14-Oz. Cans	kidney beans, drained and rinsed
1 Teaspoon	kosher salt
3 Medium	limes, cored and peeled
3 Tablespoons	margarine, DIVIDED
1/2 Cup	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced
1 Cup	Mung bean sprouts
2 Cups	Napa cabbage, shredded
As needed	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Cups	olive oil
As needed	olive oil, kosher salt and freshly ground black pepper
1/4 Teaspoon	onion powder
1/2 Cup	onion, thinly sliced
2 Small	onions, finely diced
1/4 Cup	packed fresh basil leaves, cut into very thin strips
2 Medium	papayas, peeled
1/2 Cup	peanut oil, divided
2 Medium	pineapples, peeled
1/4 Cup	plum sauce
1/2 Cup	plum sauce
12 Large	plum tomatoes, quartered
2 Large	portabella mushrooms, stems removed and rough chop
2 Large	red bell peppers, seeded
1 Teaspoon	red pepper flakes, crushed
1/2 Teaspoon	red pepper flakes, crushed
1/4 Cup	red pepper, seeded & small dice
1/2 Cup	rice wine vinegar
1 Tablespoon	rice wine vinegar
2 Tablespoons	rice wine vinegar
1 Teaspoon	salt
1/4 Teaspoon	salt
To taste	salt
To taste	salt and black pepper
1/4 Teaspoon each	salt and black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
1/4 Cup	scallion, small dice (green part)
As needed	sea salt
2/3 Cup	serrano chiles, seeded and chopped
2 Teaspoons	sesame oil
1/4 Cup	sherry wine
1/2 Cup	smooth peanut butter
1/3 Cup	soy sauce
2 Tablespoons	soy sauce
3 Pounds, 12 Ounces	SPLIT TURKEY BREAST, sliced 3/8-inch thick
1 Can (8 ounces)	stewed tomatoes
3 Tablespoons	sugar
2 Teaspoons	sugar
1/2 Cup	sugar
1/2 Teaspoon	sugar
1 Large	sweet onion, rough chop
1 Medium	sweet red onion
15 Ounces	teriyaki sauce, warm
1 12-Oz. Can	tomato sauce
1 Can (8 ounces)	tomato sauce
2	tomatoes, seeded and coarsely chopped
2 Cups	TURKEY BROTH
4 6-Ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
5 Pounds	TURKEY DRUMSTICKS OR THIGHS, skinned
1 Pound, 4 Ounces	TURKEY HAM, shaved
1 (about 3 pounds total weight)	TURKEY LEG and THIGH, skin removed
1-1/4 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
4	TURKEY THIGHS (about 3 pounds), trimmed of fat
2 Ounces	unsalted butter
1 Cup	water
2 14-Oz. Cans	whole peeled tomatoes, drained
1 Pound	whole petite onions
2 Small to Medium	yellow bell peppers, cut into 1-inch pieces